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a ladleful of ham and potato soup suspended over a pot of soup.
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5 from 20 votes

Ham and Potato Soup

This ham and potato soup is creamy but not too heavy and loaded with fresh veggies and salty ham. It's perfect for the seasonal transition!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course, Soup
Cuisine: American
Total Cost: $11.25 recipe / $1.40 serving
Servings: 8 (1.5 cups each)
Calories: 212kcal
Author: Jess Rice

Equipment

  • Dutch Oven

Ingredients

  • 2 Tbsp olive oil $0.44
  • 2 carrots, peeled and diced $0.20
  • 3 ribs celery, diced $0.30
  • 1 small white onion, diced $0.70
  • 2 medium potatoes, peeled and diced (roughly 3½ cups)* $1.66
  • 6 cups vegetable broth** $0.78
  • 2 cups cooked diced ham $6.38
  • 2 Tbsp salted butter $0.24
  • 1/4 cup all-purpose flour $0.05
  • 2 cups milk $0.36
  • 2 Tbsp minced fresh parsley $0.08
  • 1 tsp freshly cracked black pepper $0.05
  • Salt, to taste*** $0.01

Instructions

  • In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
  • Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
  • Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
  • Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!

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Notes

*I wanted to keep distinct chunks of intact potato, so I went for red potatoes. Other varieties that hold their shape well include new potatoes, baby potatoes, and fingerlings. If you want your potatoes to soften a bit more but mostly hold their shape, Yukon Golds are a great choice. I prefer to peel my potatoes for this recipe, but you can leave the skins on if you like them!
**6 cups broth or you can dissolve 2 Tbsp of vegetable bouillon in 6 cups of water. You can also use Chicken Broth if that's what you have on hand!
***You may not need any salt depending on the ham you’re using, so taste often and adjust as you see fit.
 

Nutrition

Serving: 1bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 9g | Fat: 11g | Sodium: 1109mg | Fiber: 2g